BEST GLUTEN FREE PASTA RECIPE
Ingredients
  • 2 cups or 280g brown rice flour
  • ⅔ cup or 80g tapioca flour
  • 1½ tsp xantham gum
  • 5 large eggs
  • ½ tsp sea salt
Instructions
Method
  1. Add dry ingredients to a mixing bowl and stir to combine. Add eggs to mixing bowl and beat until dough forms. If you prefer to manually form dough tip flour onto a clean bench and create a well in the centre, stir eggs into the flour with a fork until dough forms.
  2. Dust your workbench with extra tapioca flour and knead dough several times to form a smooth ball. Cover dough with a towel and rest for 30 minutes. Divide dough into 5 portions. Start with one portion and cover the others with a cloth to stop dough from drying.
  3. Flatten dough into a rectangular shape and roll through a pasta machine on the widest setting. Initially the dough will look dry and brittle but keep folding and rolling. Fold the pasta sheet into an envelope shape and roll through machine again at the same setting 3 - 4 times to smooth.
  4. Roll sheet at each setting once until you reach setting your desired thickness, this is usually between setting 5-7 depending on your machine. As you move between settings dust dough with a little extra tapioca flour to prevent pasta strands sticking together. Halfway through the rolling process you will need to divide the dough sheet into three portions (about 20 cm each) to make the pasta easier to work with. Pass the final sheet through the fettuccine or spaghetti rollers for delicate strands.
  5. Cook pasta in a pot of salted boiling water for 3 - 5 minutes (3 minutes for al dente and 5 minutes for a softer pasta). Serve with your favourite pasta sauce.
To prepare gluten free pasta dough in a Thermomix place all ingredients in bowl and mix 10 sec/speed 6.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/best-gluten-free-pasta-recipe/